Get a Dutch oven (or a crock pot). Dice up 1 onion. Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot. Dice the sliced jalapeno.

Explore Beef Machaca Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,

2018-11-12 Instructions. Heat up the shredded beef in a skillet with a small amount of olive oil until slightly dried; Add all of the vegetable and cook for a few minutes; Add the eggs and scramble everything together; Season with salt and pepper. Serve with flour tortillas, beans, and salsa or as a breakfast burrito. Google. Machaca is a Mexican preparation of meat traditionally made from richly spiced, dehydrated beef. It was sort of like a super flavorful shredded jerky that can be rehydrated and added to any recipe. Nowadays, most people don’t dehydrate the meat to make machaca. This was largely done because it served as a method of pre.
First, sauté the onions, peppers, and garlic over medium heat until tender. Add the chicken and other ingredients, cover the pot, and transfer it to an oven set to 350 degrees F for one hour. Instant Pot: Add the chicken and sauce to the Instant Pot or pressure cooker. Seal and cook on Manual mode for 12 minutes.
Instructions. Season the chuck roast with salt and pepper. Add it to the slow cooker along with the rest of the ingredients. Cook on low for 8 hours or until the beef is tender and shreds easily. Take the beef out of the slow cooker and shred. Pour some juice ontop and allow it to rest and soak up the extra juice.
Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into small pieces. Mix together with the cilantro, jalapenos, and half of the shredded cheeses. Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish.
Directions. Preheat the oven to 275°F. Sprinkle the roast with salt and pepper. In a large ovenproof pot, heat the bacon grease over medium-low heat, add the meat, and brown on both sides, about 5 minutes per side. remove the roast from the pot and add the onion.
Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast. Cover, and cook on High until the meat begins to fall apart, about
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    • machaca authentic mexican shredded beef recipe